Inside-Out Roquefort Cheeseburgers

1. 1

   In a small bowl, blend the Roquefort with the butter.

2. 2

   Scrape the butter onto plastic wrap and roll into a 4-inch cylinder.

3. 3

   Refrigerate until firm, about 1 hour.

4. 4

   Slice the butter into 4 disks.

5. 5

   Gently shape the ground sirloin into 4 thick patties.

6. 6

   Using your thumb, make a depression in the center of each patty and fill with a disk of Roquefort butter.

7. 7

   Fold the meat over to encase the butter completely and gently pat the burger into a plump, round patty.

8. 8

   Light a grill.

9. 9

   Thread each onion slice onto a skewer.

10. 10

    Brush the onion and tomato slices with 1 tablespoon of olive oil and season with salt and pepper.

11. 11

    Lightly brush the grate with vegetable oil.

12. 12

    Grill the onions over a medium-hot fire until charred and tender, about 5 minutes per side.

13. 13

    Grill the tomato slices until charred, about 1 minute per side.

14. 14

    Season the burgers with salt and pepper and grill over a medium-hot fire until browned and cooked through, about 6 minutes per side.

15. 15

    Transfer to a platter and let stand for 2 minutes.

16. 16

    Brush the cut sides of the rolls with the remaining 1 tablespoon of olive oil and grill until lightly browned, about 10 seconds.

17. 17

    Set the burgers on the rolls, top with the onion, tomato and arugula and serve.

* Per serving · 4 servings · Values may vary.